Rhubarb Strawberry Cobbler |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Mom's yummy cobbler is a truly wonderful finale to any meal. This sweet-tart family favorite is chock-full of berries and rhubarb and has a thick easy-to-make crust. -Susan Emery Everett, Washington Ingredients:
1-1/3 cups sugar |
1/3 cup king arthur unbleached all-purpose flour |
4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces) |
2 cups halved fresh strawberries |
2 tablespoons butter, cubed |
crust: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup vegetable oil |
1/3 cup warm water |
1 tablespoon milk |
1 tablespoon sugar |
vanilla ice cream, optional |
Directions:
1. In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
2. For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
3. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
4. Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.
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